CREAMY HAM & PEA TORTELLINIS

18 oz. pkg. fresh tortellini
10 oz. pkg. frozen green peas, thawed
16 oz. jar Alfredo sauce
3 cups cubed, cooked ham

Cook tortellini per package directions. Add peas 5 minutes before done. Drain.
Mix alfredo sauce with ham in saucepan and cook over medium heat until heated through, stirring occasionally. Serve over tortellini and peas.

CREAMY HAM & PEA TORTELLINIS

RECIPE CONTEST ENTRY BY KRISTEN WALTERS

RECIPE CONTEST ENTRY:
(By: Kristen Walters)


TANGY SLOW COOKER PORK ROAST

Ingredients
:
•1 large onion, sliced

•2 1/2 pounds boneless pork loin roast

•1 cup hot broth ( Beef, chicken or veggie)

•1/4 cup Brown sugar

•3 tablespoons Balsamic vinegar

•2 tablespoons soy sauce

•1 tablespoon ketchup

•1/2 teaspoon black pepper 

•1/2 teaspoon salt

•1/4 teaspoon garlic powder 

•1 dash hot pepper sauce, or to taste

•1 very large sweet potato, cubed



Directions:

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion, then add potato. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. 

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

RECIPE CONTEST ENTRY BY KRISTEN WALTERS

HAM AND NOODLE CASSEROLE

1 lb. cooked ham, cubed
1 16 oz. bag of egg noodles, cooked and drained
1 can Cheddar cheese soup
2/3 cup milk
1 cup frozen broccoli florets
can French fried onions

Combine ham, soup, milk, and broccoli. Heat until mixture begins to boil; remove from heat. Add noodles. Pour ham and noodle mixture into a buttered 9x13-inch pan; top with french fried onions. Bake at 400 degrees for 15 minutes.

HAM AND NOODLE CASSEROLE

HAM AND RICE BAKE

1 can cream of chicken soup

1 1/2 cups shredded Cheddar cheese

1 package (16 ounces) frozen vegetables (broccoli, cauliflower, carrots) or mixed vegetables, thawed

1 cup cooked regular long-grain white rice

1 cup cubed cooked ham

Heat the soup and half the cheese in a pan over medium heat until the cheese is melted, stirring often. Stir in the vegetables, rice and ham. Spoon the ham mixture into a greased 1 1/2-quart baking dish. Sprinkle with the remaining cheese.
Bake at 350 degrees for 25 minutes or until the mixture is hot and bubbling.

HAM AND RICE BAKE

BACON, TOMATO, AND SWISS CHEESE CUPS

10 slices bacon, fried and crumbled
1 tomato, chopped
1/4 cup chopped onion
4 ounces shredded Swiss cheese
1/3 cup mayonnaise
1/4 teaspoon dried basil
1 can refrigerated buttermilk biscuits

Mix together bacon, tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally. Place each half into cups of lightly greased mini muffin pan. Fill each biscuit half with the bacon mixture.

Bake at 375 degrees for 10 to 12 minutes or until golden brown.

BACON, TOMATO, AND SWISS CHEESE CUPS

LOW CARB CAULIFLOWER HAM CASSEROLE

1/2 lb. ham
1/2 bag frozen cauliflower (or mix with broccoli)
1 1/2 cups taco cheese, shredded
1 egg
3/4 cup heavy cream
1 Tbsp. minced onion
1/2 tsp. garlic powder

Microwave cauliflower for 4 minutes. Mix with all other ingredients. Spoon into 1 1/2 quart casserole dish and bake at 325 degrees for 40 minutes.

LOW CARB CAULIFLOWER HAM CASSEROLE

PORK CHOPS WITH STUFFING

(THIS IS ONE OF OUR FAVORITE MEALS....PERFECT COMBINATION AND SO EASY! I CAN'T BELIEVE I HAVEN'T SHARED THIS YET! YUMMM!)

about 6 pork chops (can be with or without bone, and you decide the thickness, but be sure and adjust cooking time!)
box stuffing mix
can cream of mushroom soup
1/4 cup of milk

Cook the pork chops at 375 degrees till almost done, about 25 minutes, or according to thickness of pork chop.
Meanwhile, prepare stuffing mix according to package directions. Set aside. Whisk together soup and milk in bowl. Now heap on a big rounded mound of stuffing on to each pork chop. (Pack it a little on top.) Then spoon on some soup mixture over the stuffing. Use the stuffing and soup all up by dividing it between the number of pork chops. Bake at 375 degrees for about 20 minutes, or until pork is completely cooked and stuffing/soup is hot.

PORK CHOPS WITH STUFFING

BLT Wraps

(One of my favorite things to eat is a BLT Sandwich! So delicious! This recipe came to me for a BLT Wrap! Just HAD to post it! Will definitely try it!!)

8 slices bacon, crisply cooked and crumbled
2 cups bite-size pieces of lettuce
1 1/2 cups shredded cheddar cheese
1 tomato, chopped (1 cup)
1/3 cup mayonnaise
6 flour tortillas (8 inches in diameter)

Toss all ingredients together, except tortillas. Spread one-sixth of bacon mixture on each tortilla.
Fold up bottom third of each tortilla. Roll up to form cone shape with folded end at bottom.

BLT Wraps

Ham and Corn Casserole

2	cups Bisquick mix
1	cup finely chopped cooked ham
1	cup shredded Cheddar cheese
1/4	cup butter or margarine, melted
1/4	cup onions, chopped
3	eggs, beaten
1	can (14.75 oz) cream-style corn
1	can (11 oz) whole kernel corn with red and green peppers, drained

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1.

Heat oven to 350°. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2.

In large bowl, mix ingredients. Pour into baking dish.

3.

Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.

Ham and Corn Casserole

Pork Chop Combo

(From the "Fix-it and Forget-it Lightly Cook book!)

4 pork chops, trimmed of fat
2 8 oz. cans of garlic/basil/oregano tomato sauce
5 potatoes, cut in chunks
5 carrots, sliced
2 onions, sliced or chopped
water needed during cooking time to keep chops from sticking

Place the potatoes on the bottom of crock pot, followed by the carrots, then the onions, then the chops. Pour tomato sauce over all. Cook on low 6-8 hours, adding water if necessary during cooking time to keep pork chops from sticking. (280 calories per serving. Serves 4.)

Pork Chop Combo

Ham and Scalloped Potatoes

1 can Cream of Celery Soup
1 can (10 1/2 ounces) Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1/4 cup chopped onion
2 1/2 cups diced, cooked ham
1 cup shredded Cheddar cheese

Stir the soup, gravy, and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.
Bake at 375 degrees for 40 minutes. Uncover and bake for 25 more minutes. Top with the cheese. Bake for 5 minutes longer or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.

Ham and Scalloped Potatoes

Grilled Barbecue Pork Chops

6 pork chops, 1-inch thick
salt
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup finely chopped onion
1/4 cup ketchup
1/8 teaspoon (or more) Tabasco hot sauce
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt

Sprinkle pork chops with a little salt. Grill pork chops over medium coals for 35 minutes, turning once. Meanwhile, make barbecue sauce. In small saucepan, combine tomato sauce, water, onion, ketchup, hot sauce, sugar, vinegar, Worcestershire sauce, and salt. Bring sauce to a boil; reduce heat and simmer, uncovered, for 15 minutes. Brush pork chops with sauce; grill 5 minutes. Turn, brush the other side, and grill 5 minutes longer. Serve remaining sauce with pork chops.

Grilled Barbecue Pork Chops